Chris Brislawn
29th December 2024 at 04:16
My Holiday Special Edition Celebration, which was as dark as a Manhattan, consisted of Camus VSOP "Elegance," Tempus Fugit Gran Classico Bitter, and Tempus Fugit Alessio Rosso Vermouth in 3:2:2 proportions, with Angostura Orange Bitters. As Kristi remarked, "This is NOT for amateurs!"
29th December 2024 at 06:07
sounds potent! I haven't tried the Gran Classico, but it looks delicious! ... and looks like your recipe is nudging it back towards a more classical negroni... yum! ... re our previous discussion of aromatised wines, have you tried adding raw cinchona bark to Lillet Blanc, as per Simon's page on Kinas? I found it very successful to increase bitterness while maintaining flavour profile of sauv blanc wine with orange liqueur sweeteners. Added 1.25 ml of freshly ground bark, which seemed a good flavour balance and managed the quinine levels appropriately for safety. Obtained the bark as chips through a local online supplier and ground in mortar and pestle.
31st December 2024 at 02:45
I like bitter cocktails (the additives almost always have plenty of sugar regardless of how bitter they are) and I wanted the full monty of Tempus Fugit bitter aperitif flavors so I tried richer 3:2:2 proportions for this. Kristi felt it was a little *too* bitter for her, so next time I think I'll scale this one back to my usual 2:1:1 ratio. As for the cinchona bark, if you feel that Lillet Blanc isn't bitter enough for the cocktail you're making then maybe you should choose a different white aperitif? Cocchi Americano, Luxardo Bitter Bianco, Bonal Gentiane-Quina, Salers, Suze, there are plenty of other options. I use Lillet Blanc to lighten a drink up and integrate more strongly flavored ingredients, not to make a bold statement on its own. But maybe you could invent your own bitter aperitif? You medical folks probably miss compounding your own custom drugs! Happy New Year!